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Tarka Yoghurt

A recipe from Rafi's 'Indian Vegetarian Cookery' book, 1986.

Suitable for vegetarians

Tarka Yoghurt


  1. In a serving bowl, mix the yoghurt and the salt to taste. Set aside.
  2. In a small frying pan, heat the oil and tip in the spices for the tarka (tarka means final fry). Fry until the mustard seeds crackle.
  3. Pour the spices and the oil over the yoghurt and cover with a lid very quickly. Chill in the fridge until you are ready to serve.
  4. Fold the tarka into the yoghurt just before serving.

This is wonderful as an accompaniment to any hot or spicy meal, be it a curry or a BBQ!